SEI-kitchen
We would like to share a time of learning and talking together by inviting one chef who is seriously dealing with food and the environment while having fun, and one expert in each of the fields of art, architecture, and the future of the environment.
SEI-kitchen is held in the hope of giving shape to this wish.
2020.7.19
Organic Alimentation for Tomorrow
Menu：Tomato soup curry, Local vegetables, Yogurt and fermented vegetable sauce, Red shiso leaves Kombucha
Chef：Ken Sakamoto, Kosuke Yokoyama, Akihito Atsumi（cenci）
Ingredients：Boiled egg, Eggplant, Manganji Togarashi , Onion, Potato, Romano beans, Tomato
Carrot, Chicken, Kelp, Onion, Tomato, Spices
Black rice, Brown rice, Wheat berry
Blueberry , Boiled green soybeans, cenci special fried rice, Cucumber , Medium tomato, Oriental melon, Red cabbage, Red onion
Strained yogurt’s whey, Honey , Lemon juice, Olive oil
Japanese pickles with red shiso leaves , Red pickled ginger, Japanese pickled radish, Strained yogurt, Cardamom
Photo：Noboru Morikawa
2020.6.1
Miso Soup for Tomorrow
Menu：Miso Soup
Chef：Ken Sakamoto
Ingredients：Asparagus, Green Japanese peppercorn pickles, Season onion, Watercress, Konbu, Pearl barley tea, Roasted tea leaves, White miso and rice miso using Akebono soybeans
2019.12.23
How Art Is Seen from inside and outside of Japan
Menu ：Zenzai with mochi
Chef ：Yuko Kuwamura
Guest：Yukie Kamiya, Sumi Hayashi
Ingredients：Sweetened red beans, Genmai rice cake, Horse chestnut rice cake, Dashi, Burdock, Sansho pepper
2019.12.9
Walter De Maria
Menu：Oden-Italian
Chef ：Ken Sakamoto, cenci
Guest：Yuji Akimoto
Ingredients：Burdock, Cabbage, Chicken wings, Cow tail, Daikon radish, Kintoki carrot, Konbu, Kujo green onion, Log shiitake mushroom, Oyster mushroom, Radish rice cake, Rape flower leaf, Salt, Shrimp-shaped taro root, Small turnip, Soft-cooked egg, Soft-shelled turtle, Koji malted rice and prosciutto, Takana mastard leaf
Photo： Yoshiko Watanabe
2019.11.10
How Would Artist Think When They Create Work of Art?
Menu：Oden-Asia
Chef ：Tetsuo Yoshioka, Berangkat
Guest：Yuji Akimoto
Ingredients：Asplenium antiquum, Beef shank, Celery, Chikuwabu flour paste, Coriander, Daikon radish, Fried fish paste, Ginkgo, Papaya, Red turnip, Rice noodles, Shiitake mushroom, Yellow leek, Dashi, Beef shank and anchovies.
Photo：Haruhi Okuyama
2019.11.4
Future Art: Food and Architecture
Menu：Seasonal sweets, YAKIGURI
Chef ：Satomi Fujita, kashiya
Guest：Ryue Nishizawa
Ingredients：Chestnuts, Steamed chestnut-paste jelly